Abstract
Objective: In this analysis we tested the hypothesis that carotenoids, vitamin E and C intakes are associated with incident parkinsonism and the progression of parkinsonian signs in older adults.
Background: Prior work suggests that a healthy dietary pattern is associated with a reduced risk of parkinsonism and a slower rate of its progression. Identifying modifiable risk factors may facilitate the prevention or mitigate this growing public health problem. There are limited studies looking at the association between nutrients and parkinsonism.
Design/Methods: 706 participants from the Rush Memory and Aging Project (an ongoing longitudinal cohort study) were assessed annually for up to 12 years of follow-up. Twenty-six items from a modified version of United Parkinson’s Disease Rating Scale were employed to assess four parkinsonian signs. Parkinsonism was present if there were two or more parkinsonian signs and a continuous global parkinsonian score summarized the overall severity of parkinsonism. Nutrients intake was assessed using a validated food frequency questionnaire administered at baseline. All the nutrients were calorie adjusted using the regression-residual methods. Participants with Parkinson’s disease at baseline, missing or invalid food frequency questionnaire and no follow-up parkinsonian signs assessments were excluded.
Results: In proportional hazards models (adjusted for age, sex, smoking), persons in the highest quintile of lutein (HR=0.56, 95%CI:0.39–0.81), total carotenoids (HR=0.69, 95%CI:0.48–1.00) and vitamin E (HR=0.70, 95%CI:0.50–1.00) intake had lower rates of parkinsonism when compared to those in lowest quintile. In the adjusted linear mixed models, nutrient intake of beta-carotene (ptrend=0.01), lutein (ptrend=0.009), total carotenoids (ptrend<.0001), vitamin E from foods (ptrend=0.07) and vitamin C from foods (ptrend=0.007) was associated with reduced progression of parkinsonian signs score. There was little evidence of association with alpha-carotene.
Conclusions: Anti-oxidant nutrients in diet including carotenoids, Vitamin E and C may reduce the risk of parkinsonism as well as its progression in older adults.
Study Supported by: Consolidated Anti Aging Foundation and RO1AG054057
Disclosure: Dr. Agarwal has nothing to disclose. Dr. Wang has nothing to disclose. Dr. Buchman has nothing to disclose. Dr. Bennett has nothing to disclose. Dr. Morris has nothing to disclose.
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